These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

135 related articles for article (PubMed ID: 33747455)

  • 41. Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.).
    Bassett A; Kamfwa K; Ambachew D; Cichy K
    Theor Appl Genet; 2021 Mar; 134(3):959-978. PubMed ID: 33388888
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking.
    Dunteman AN; Lee SY
    J Food Sci; 2023 Jan; 88(1):417-429. PubMed ID: 36469023
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties.
    Wong KM; Corradini MG; Autio W; Kinchla AJ
    Food Sci Nutr; 2019 Feb; 7(2):506-518. PubMed ID: 30847129
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Effect of Geographical Indication Information on Consumer Acceptability of Cooked Aromatic Rice.
    Jarma Arroyo SE; Hogan V; Ahrent Wisdom D; Moldenhauer KAK; Seo HS
    Foods; 2020 Dec; 9(12):. PubMed ID: 33322325
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Descriptive sensory analysis and consumer preferences of bean sauces.
    Byarugaba R; Nabubuya A; Muyonga J
    Food Sci Nutr; 2020 Aug; 8(8):4252-4265. PubMed ID: 32884706
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Drivers of liking for reduced sodium potato chips and puffed rice.
    Buechler AE; Lee SY
    J Food Sci; 2020 Jan; 85(1):173-181. PubMed ID: 31816106
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
    J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Consumer acceptance of ozone-treated whole shell eggs.
    Kamotani S; Hooker N; Smith S; Lee K
    J Food Sci; 2010 Mar; 75(2):S103-7. PubMed ID: 20492254
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effect of age on sensory perception of beef patties with varying firmness.
    Mena B; Hutchings SC; Ha M; Ashman Dec H; Shand PJ; Warner RD
    Meat Sci; 2022 Oct; 192():108869. PubMed ID: 35696733
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus).
    Nayak PC; Raju CV; Lakshmisha IP; Singh RR; Sofi FR
    J Food Sci Technol; 2015 Jun; 52(6):3529-38. PubMed ID: 26028735
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Consumer assessment of beef strip loin steaks of varying fat levels.
    O'Quinn TG; Brooks JC; Polkinghorne RJ; Garmyn AJ; Johnson BJ; Starkey JD; Rathmann RJ; Miller MF
    J Anim Sci; 2012 Feb; 90(2):626-34. PubMed ID: 21948609
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception.
    Carabante KM; Ardoin R; Scaglia G; Malekian F; Khachaturyan M; Janes ME; Prinyawiwatkul W
    J Food Sci; 2018 Oct; 83(10):2560-2570. PubMed ID: 30184253
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Sensory properties and drivers of liking for Greek yogurts.
    Desai NT; Shepard L; Drake MA
    J Dairy Sci; 2013; 96(12):7454-66. PubMed ID: 24404579
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty.
    Jeong HG; Jung DY; Jo K; Lee S; Choi YS; Yong HI; Jung S
    Food Sci Anim Resour; 2021 May; 41(3):542-553. PubMed ID: 34017960
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop.
    Michell KA; Isweiri H; Newman SE; Bunning M; Bellows LL; Dinges MM; Grabos LE; Rao S; Foster MT; Heuberger AL; Prenni JE; Thompson HJ; Uchanski ME; Weir TL; Johnson SA
    J Food Sci; 2020 Apr; 85(4):926-935. PubMed ID: 32144771
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Determining the primary drivers of liking to predict consumers' acceptance of fresh nectarines and peaches.
    Delgado C; Crisosto GM; Heymann H; Crisosto CH
    J Food Sci; 2013 Apr; 78(4):S605-14. PubMed ID: 23464630
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Color of low-fat cheese influences flavor perception and consumer liking.
    Wadhwani R; McMahon DJ
    J Dairy Sci; 2012 May; 95(5):2336-46. PubMed ID: 22541462
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Acceptability and Preference Drivers of Freshly Roasted Peanuts.
    Wang S; Adhikari K; Hung YC
    J Food Sci; 2017 Jan; 82(1):174-184. PubMed ID: 27886380
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review.
    Miller R
    Foods; 2020 Apr; 9(4):. PubMed ID: 32260287
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor.
    Myers AJ; Scramlin SM; Dilger AC; Souza CM; McKeith FK; Killefer J
    Meat Sci; 2009 May; 82(1):59-63. PubMed ID: 20416586
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.